Ingredients

The following ingredients have 24 Servings
  • 2 cups butternut squash (small dice)
  • Olive oil (drizzle)
  • 3-4 garlic cloves
  • 1 baguette (sliced)
  • 6 - 8 oz. white cheddar cheese (sliced)
  • 1/4 cup parmesan cheese (shredded)
  • 1 1/2 teaspoons fresh thyme (chopped)
  • Pinch of nutmeg
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1-2 pears (sliced)

Instruction

  • Pre-heat oven to 425°F. Toss butternut squash with a drizzle of olive oil, salt, and pepper. Roast for 30-35 minutes, flipping halfway through cook time.
  • Once butternut squash is cooked, lower oven temperature to 375°. Lay baguette sliced in a single layer on a baking sheet. Drizzle with olive oil lightly on each side, salt, and pepper (I usually drizzle on one side, turn it over, and "push" the baguette slice around the olive oil to cover, then repeat with the other side). You don't want the slices drenched in olive oil.
  • Cook the baguette for 5-6 minutes. Flip slices and then add slices of cheese on each crostini. Return to oven to cook for an additional 4-5 minutes until cheese is melted.
  • Using an immersion blender, blend together roasted butternut squash, parmesan cheese, thyme, nutmeg, salt, and pepper. Spread across crostini. Top with a pear slice. Garnish with additional thyme and black pepper as desired.